Carnival Chicken and Rice

I was looking to make a pretty simple chicken and rice dish.  However, after putting most of the cheeses in the fridge in this dish, I came up with this.  I named it Carnival because with all the colors, flavors and textures going on, that was the first word that came to mind.

I was looking to make a pretty simple chicken and rice dish. However, after putting most of the cheeses in the fridge in this dish, I came up with this. I named it Carnival because with all the colors, flavors and textures going on, that was the first word that came to mind.

Carnival Chicken and Rice

12 Servings

Carnival Chicken and Rice

I was looking to make a pretty simple chicken and rice dish. However, after putting most of the cheeses in the fridge in this dish, I came up with this. I named it Carnival because with all the colors, flavors and textures going on, that was the first word that came to mind.

Ingredients:

  • 3 tablespoons olive oil
  • 1 medium onion diced fine
  • 3 stalks celery diced fine
  • 3 carrots peeled, diced
  • 2 tablespoons minced garlic
  • 2 cups cooked chicken shredded
  • 2 cups white rice cooked
  • 2 cups wild rice cooked
  • 1 cup peas thawed if frozen
  • 1 cup creamed corn
  • 1+1/4 teaspoons salt divided
  • 3/4 teaspoon black pepper divided
  • 1/4 teaspoon garlic powder
  • 4 tablespoons butter
  • 1/4 cup flour all purpose
  • 2 cups chicken broth
  • 6 slices swiss cheese shredded
  • 2 slices pepper jack cheese shredded
  • 1 cup monterrey jack cheese shredded
  • 1 cup mild cheddar cheese shredded
  • 1/2 cup panko bread crumbs

Directions:

  1. Preheat oven to 350F.
  2. Heat oil in a large deep skillet over medium heat.
  3. Saute onion, celery and carrots until softened, about 10 minutes.
  4. Stir in garlic and cook for 1 minute.
  5. Stir in chicken, both rices, peas, creamed corn, 1 teaspoon salt, 1/2 teaspoon pepper and garlic powder.
  6. Reduce heat to low.
  7. Melt butter in a medium saucepan over medium high heat.
  8. Whisk in flour, 1/4 teaspoon salt and 1/4 teaspoon pepper then slowly pour in chicken broth.
  9. Continue to whisk until thick and nearly boiling.
  10. Stir in swiss, pepper jack and monterrey jack cheese until melted.
  11. Pour cheese sauce into rice mixture, blending well, then transfer to a 9×13 inch baking dish.
  12. Top with mild cheddar cheese and sprinkle with bread crumbs.
  13. Bake for 25-30 minutes or until cheese is melted through.
  14. For last 5 minutes turn heat to broil and lightly brown the bread crumbs.
http://www.thehungryhoarder.com/2012/04/16/carnival-chicken-and-rice/

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